Curry Sauce (Hallgarten)

Recipe Ingredients

		Butter or margarine
1		Onion - finely chopped (medium)
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Water
1 1/4 cups	296ml	Yogurt
2 tablespoons	30ml	Chutney - optional
1 tablespoon	15ml	Desiccated coconut - optional

Recipe Instructions

Heat the butter and add the onion. Cook until it has just softened but not browned. Stir in the curry powder and let it cook over a gentle heat for a minute. Mix the cornstarch and water to a smooth paste and add it to the yogurt. Add this to the pan, stir well and continue cooking for 5 minutes. Add the chutney and coconut just before serving.

Curry sauce is so useful for pepping up all sorts of different foods. Try it with hard-cooked eggs, or fish, rice, cold meats, chicken, vegetables.

COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print).

Source:
CULTURED MILK PRODUCTS, by Hallgarten (1985)

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